Ingredients
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2 1/8 cheavy cream
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1 lbraspberries
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1½ cpowdered sugar
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12 smallmeringues, roughly crushed
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2 Tbspbrandy (optional)
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2 tspvanilla extract
How to Make Raspberry Bomb
- Whip the cream together with the icing sugar, brandy and vanilla.
- Add the raspberries crushing some of them as they go in along with the meringues.
- Mix lightly and put into a round pudding dish lined with plenty of cling film that is well overlapping the sides (don't worry if it isn't neat) and freeze overnight.
- Remove from freezer at least 15 minutes before serving.
- Turn out onto a plate and remove the cling film (quickly dip bowl into hot water and dry off before inverting if you're having trouble getting the bomb out of the dish)
- Wish you doubled the recipe.
